Foodie Friday

I know, I know, procrastination is like masturbation: it feels good at the time but in the end you’re just screwing yourself.

I had a wonderfully lazy day yesterday thus the lateness of this post.

Welcome to another Foodie Friday! (I know technically this is only a day early, but I’m in the process of adapting everything from my old blog and I had elected to do recipes on Wednesday on that site.) This recipe was adapted from here.

The sweet n spicy roast turkey sandwich

It’s simple, tasty and filling.

Makes 2 sandwiches with coleslaw left over for a side dish.

Ingredients

1 tbsp butter

1/8 tsp pureed chipotle peppers in adobo sauce (I used the canned variety, take out all of the seeds; then puree them in a food processor and store them in the fridge for a few months.)

1 package brocoli slaw salad mix (or coleslaw salad mix – this is the one of the only short cuts I take in cooking, I prefer to get the pre-mixed salad mixtures for coleslaw for when you have buy a whole red and green cabbage, carrots and lettuce, it just makes more than I’m ever going to use. So I find the pre-mixed salad greens quite handy.)

4 slices rye bread (dark, light or Canadian rye – they all taste good here.)

4 slices sharp cheese (I used a 5 year old cheddar, but any sharp cheese is tasty.)

4 slices of roast turkey (There are two ways to do this: 1. Buy a turkey breast, season it with salt, pepper & paprika, roast it in the oven for 15-20 minutes until thoroughly cooked, cool and slice or 2. Buy nitrate free spiced turkey breast from your local deli. Try to pick the deli meat that actually looks like a turkey breast, then you know it’s real.)

3 tbsp Heinz English cream dressing (or mayo mixed with 1 tsp yellow curry powder.)
Mix 2 tbsp of the cream dressing with the package of brocolli slaw mixture. You might need a bit more dressing depending on how you saucy you like your coleslaw. Brush the interior of each slice of bread with the remaining cream dressing. Spread half the chipotle puree on one side of each sandwich. Feel free to use more puree if you like your food to be spicy. Place a small amount of coleslaw on one side of the sandwich. Top with the turkey breast and then the cheese. Close the sandwich. Heat the butter in a small frying pan. Place the sandwiches in the pan. Allow each side to brown and the cheese to melt. Remove from the pan, cut and serve with the remaining coleslaw.